Canada’s Agri-Food sector is a significant contributor to our nation’s economy and was recently identified as one of Canada’s top growth industries over the next 10 years. Despite this, the sector continues to face a critical labour shortage that, if left unresolved, will impede the industry’s growth, employment opportunities, and overall sustainability.
This document provides practical information about the career paths available for workers involved in the winemaking industry. In a time when attraction and recruitment of workers is important to keep up with demand, the career pathway can be helpful to educate potential workers about the opportunities and career options in winemaking. The career pathway is a helpful tool for employers to attract, recruit and retain productive and skilled workers.
The career pathway for Winemakers illustrates the progression from foundational to management positions. Definitions for these occupational levels can be found in Appendix A
Canada is home to over 500 wineries, with British Columbia and Ontario being the largest producers of wine with over 428 collective wineries. Retail sales of wine reached over 8 billion Canadian dollars in 2021. 1 Needless to say, wine is a very popular alcoholic beverage in Canada.
According to Wine Grower’s Canada:
Grape wine is Canada’s highest valueadded agricultural product, as the winemaking process encompasses may steps, from the planting of vines, to the harvesting of grapes, to crushing, fermenting and aging, requiring care and diligence at every step.2
Winemakers are passionate about their craft and typically follow one of four pathways to winemaking, including:
Winemaking is a blend of passion, science, and art. As Canadian wine production continues to grow, post-secondary education in winemaking is becoming more recognized and expected within the industry.
At the time of publication, the following post-secondary programs exist in Canada:
As a Winery and Viticulture Technician graduate, you are a key member of the winery management team with the expertise required to develop, plant, and maintain a commercial vineyard; manage daily operations; and sell and market wine. Career opportunities: Laboratory or viticulture technician; vineyard manager; winery or cellar technician; winemaker.
Learn more about the program at: https://www.niagaracollege.ca/ winebeerspirits/program/winery-viticulture-technician/
Honours Bachelor of Science in Oenology and Viticulture :
The aim of the program is to provide a comprehensive scientific education as well as practical skills in Oenology and Viticulture together with exposure to marketing, tourism, and wine appreciation
Certificate in Grape and Wine Technology : Provides the opportunity for individuals with an existing science degree to gain the training necessary to enter the grape and wine industry or for those with industry experience to upgrade their knowledge.
Graduate Programs in Oenology and Viticulture : Master of Science and Doctor of Philosophy programs focusing on topics in Oenology and Viticulture are available through the Department of Biological Sciences and the Centre for Biotechnology.
Learn more about the programs at: https://brocku.ca/ccovi/ graduate-undergraduate-studies/#canada
Viticulture Certificate: Learn the skills and knowledge essential to farm a vineyard or seek employment in wine production.
Wine Sales Certificate: Learn about grape growing and winemaking, gain an understanding of legal regulations and standards within the wine industry, marketing and sales strategies, and knowledge of wine shop management and winery promotions.
Winery Assistant Certificate : Gain the skills and knowledge of the wine industry to work in an entry-level position.
Learn more about these programs at: https://www.okanagan. bc.ca/food-wine-and-tourism/viticulture-and-wine-studies
Careers in the wine industry can be divided into 3 main categories: Commercial, Service and Production. A sampling of careers by each category include:*
Wine Buyer
Sales Associate
Brand Manager
Brand Ambassador
Events Manager
Wine Consultant
Bartender
Sommelier
Viticulturist
Vineyard Manager
Grape Harvester
Winemaker/Vintner
Cellar Technician
Winery Worker
Lab Technician
*For descriptions of these careers, visit: https://www.wsetglobal.com/knowledge-centre/career-paths/
Winemaker (or Vintner) is a Production career in the wine industry.
A common career pathway for Winemakers can include:
WINERY WORKER / LABOURER
Winery Worker/Labourer is an entry-level position that introduces individuals to the winemaking industry and the winery workplace. Workers/Labourers may be involved in material handling, cleaning, packaging, and other supportive activities related to the winemaking process. This position serves as an excellent education on what is involved in winemaking and can help an individual to decide if they would like to pursue winemaking as a career.
Skill Level: Foundational Skill (FS)
Educational Requirements: No prior experience or training in a winery; high school diploma or equivalent may be required/preferred; training is provided on-the-job.
Related NOC Code : NOC 95106
– Labourers in food and beverage processing
Skill Level: Semi Skill (SS)
Educational/Experience Requirements: Prior experience as a Winery Worker may be required . (i . e ., 6 months)
Related NOC Code : NOC 94140
– Process control and machine operators, food and beverage processing
Career Progression from a Winery Worker/ Cellar Worker to specialized winemaking roles typically requires post-secondary education/training.
ASSISTANT WINEMAKER/VINTNER
Assistant Winemakers, under the supervision of the Winemaker, are responsible for overseeing the daily production operations of the winery, including harvesting, crushing and processing, and wine production . They also prepare work orders and oversee inventory . With their knowledge of viticulture and winemaking, they often participate in wine tastings and evaluations . They may also lead tours of the winery to visiting guests.
Skill Level: High Skill (H)
Educational/Experience Requirements: Post-secondary training in viticulture or winemaking is often required; minimum 4 years experience in a winery (in positions related to the winemaking process) is required if the individual has not completed formal education .
Related NOC Code : NOC 94140
– Process control and machine operators, food and beverage processing.
*Le poste d’échantillonneur et de classeur de la chaîne de production est un poste de contrôle / d’assurance de la qualité de niveau débutant de première ligne de la chaîne de production. Les titulaires du poste qui manifestent un vif intérêt et des aptitudes pour l’assurance de la qualité peuvent passer de la production au service AQ/ CQ. Une formation complémentaire en AQ est nécessaire pour avancer au sein du service CQ/AQ.\
WINEMAKER/VINTNER
Winemakers are responsible for overseeing the winemaking process in its various stages including harvesting, crushing and pressing, fermentation, clarification, and aging and bottling . The often provide direction supervision to Assistant Winemakers, who are less experienced in the winemaking process . They play a central and critical role in the wine business, combining the understanding of viticulture, winemaking, research and development and sales and marketing . The scope of the role of the Winemaker varies, depending on the size and type of the winery. For example, some Winemakers are very involved in the growing and harvesting of the grapes, while others focus on the production or chemistry of winemaking.
VIDEO: Day in the life of a BC Wine Maker: https://www.youtube.com/watch?v=Ku6rIJsB_ EA&ab_channel=WinesofBritishColumbia
Skill Level: Supervisory Skill Level (S)
Educational/Experience Requirements: Post-secondary training in viticulture or winemaking is typically required; minimum two years experience as an Assistant Winemaker often precedes the promotion to Winemaker at a winery .
Related NOC Code : NOC 94140
– Process control and machine operators, food and beverage processing
Skill Level: Supervisory Skill Level (S)
Educational/Experience Requirements: Post-secondary training in winemaking, chemistry or food science is required; minimum 2 years experience as an Assistant Winemaker often precedes the promotion to Oenologist at a winery .
Related NOC Code : NOC 9414
– Process control and machine operators, food and beverage processing
CELLAR MASTER
The Cellar Master is responsible for overseeing the efficient management of staff and operations within the cellar to ensure quality wine production. 8
Skill Level: Supervisory Skill Level (S)
Educational/Experience Requirements: Post-secondary training in viticulture or winemaking may be required; prior experience (i.e., 2 years minimum) as a Cellar Worker is typically required if the individual does not have formal education
Related NOC Code : NOC 92012
– Supervisors, food and beverage processing
MASTER WINEMAKER (VINTNER) / WINEMAKING DIRECTOR
Master Winemakers (Winemaking Directors) manage and direct the winemaking process and are typically the most experienced winemaking professionals in the winery. They use this expertise to provide strategic direction for their businesses. They interact with all members of the winery team and are directly involved in all aspects of business operations to ensure quality products and services.
Skill Level: Management Skill Level (M)
Educational/Experience Requirements: Post-secondary training in winemaking, chemistry or food science is required; minimum 5-7 years experience as Vintner often precedes the promotion to Winemaking Director/Master Vintner at a winery. Additional training in management and business operations is a strong asset.
Related NOC Code : NOC 90010
– Manufacturing managers
Foundational Skill Level
Foundational Skill Level positions are often the entry-level positions or those jobs that required no prior experience or training to work in the specific industry or subsector . A high school diploma or equivalent may be preferred but is not required by most businesses. Training for foundational skill level jobs most often occurs on the job; job shadowing is important for these entry-level positions.
Semi Skill Level
Semi Skill Level workers typically have 6 months – 1 year of experience working in foundational skill level positions within their facility . A high school diploma is often preferred but may not be a requirement. Workers in this job class typically receive training on the job and also receive WHMIS, food safety and food safety management system training, like HACCP . Workers who start in Foundational Skill Level Positions often progress into Semi Skill Level positions as they gain additional experience and training. In winemaking, post-secondary education is typically required to move from semi skill to high skill level positions.
High Skill Level
High Skill Level Workers typically have at least 1 year of experience (typically 1-3 years) in their respective subsector and have often performed a range of tasks that are completed on the production/processing line . Depending upon the subsector, formal education may be required to transition from semi skill to high skill level positions . In general, a high school diploma is the minimum educational requirement for advancement into high skill level positions . Additional training related to supervising workers may be provided in-house . Workers receive WHMIS, food safety and food safety management system training . Workers in Semi Skill Level positions often advance to High Skill Level positions as they gain additional experience and training.
Supervisory Skill Level
Supervisory Skill Level workers typically have 2-3 years of experience in high skill level positions within their respective subsector . Additional training in production management, supervising and employee management may be required and provided by the company . A high school diploma or equivalent is often a minimum requirement; additional post-secondary education is often required or considered a strong asset (subsector dependent) . In the winemaking industry, supervisors often begin their careers as winemakers – a high skill level position.
Management Skill Level
Management Skill Level workers typically have a minimum of 5 years of supervisory experience within their respective subsectors. Leadership experience is considered an asset. A post-secondary education may be required or considered a strong asset . Additional training in management is often required of job incumbents. In general, Managers require WHMIS, food safety and food safety management system training.